Heat oven to 325°F.

Discard giblets and neck, or reserve for another use.

Rinse turkey inside and out with cold water; pat dry with paper towels.

Fold wings across back of turkey so tips are touching.

If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired.

Place turkey, breast side up, on rack in large roasting pan.

Melt 1 tablespoon of the butter; brush over turkey.

In small bowl, mix thyme, salt, allspice, pepper and oil.

Rub mixture over turkey.

Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.

Roast uncovered 3 hours to 3 hours 45 minutes.

After roasting about 2 hours, cut band of skin or remove tie holding legs, if desired, to allow insides of thighs to cook thoroughly and evenly.

Place tent of foil loosely over turkey to prevent excessive browning.

Melt remaining 1 tablespoon butter; mix with syrup.

Brush half of the mixture over turkey about 20 minutes before completely cooked.

Brush again about 10 minutes before completely cooked.

Turkey is done when thermometer reads 165°F and legs move easily when lifted or twisted.

Place turkey on warm platter; cover with foil to keep warm.

Let stand 15 minutes for easiest carving.